🧀
No photo available
OtherAdvancedCow Milk
Saint-Marcellin-Style
Small French soft cheese that becomes runny.
⏲
Total Time
4h
🍲
Yield
0.6 kg
🎯
Difficulty
Advanced
🥛
Milk Volume
4 L
Ingredients
Primary Ingredients
- 4 litersWhole Milk
Cultures
- 0.25 tspMesophilic Starter
- 0.0625 tspPenicillium Candidum
- 0.0625 tspGeotrichum Candidum
Coagulants
- 0.125 tspLiquid Rennet
Seasoning
- 1 tspSalt
Instructions
1
🦠Culture
CulturingHeat milk to 30°C, add cultures, maintain 45 minutes.
🌡️28–32celsius
⏱45 minutes
2
💧Add Rennet
CoagulationAdd rennet, let set overnight (12-18 hours).
⏱840 minutes
3
⬇️Ladle
DrainingLadle into small molds, drain 24 hours, flip once.
⏱1440 minutes
4
🧂Salt
SaltingSprinkle salt on top.
⏱2 minutes
5
📅Age
AgingAge at 12°C, 90% humidity for 2-4 weeks.
⏱30240 minutes
Aging & Ripening
📅
This cheese requires aging/ripening
Mode: Simple
Start Making This Cheese
Sign up to track your batches, log measurements at every step, and compare results across makes. Your cheesemaking journal, digitized.
Get Started FreeReady to Start Making Cheese?
Track your batches, save recipes to your library, and join a community of artisan cheesemakers.
Get Started FreeFree forever. No credit card required.